Apricot Jam




The first time I made apricot jam it was with a bread maker and although everyone who tasted it swore it was the nicest jam they'd ever had, for me it didn't really count as the bread-maker did all the work!

So, today, I decided to make apricot jam from scratch.
I don't know why but I always thought jam making would be super sophisticated and difficult, so I expected this to be a real challenge...

I couldn't have been more wrong!! Jam making is easy!! :D

Do give it a go and let me know what you think!

Makes 5 medium sized jars:

Ingredients:

1.5 kilos ready to eat apricots
1 kilo granulated sugar
1 large lemon or equivalent 
2 teaspoons kirsch (optional)

What to do:

Halve the apricots and take out the pips
Layer the apricots and sugar in a large dish/pot or preserving pan
Squeeze the lemon all over
Place dish in fridge overnight or for at least 12 hours.

Once you have taken your apricots out of the fridge, you will notice there is water collected in your dish (this is wonderful as it saves you from adding any water to your cooking later, plus it's peach water!)

Take a large stock pot, dutch oven or preserving pan (I used a large stainless steel pot) and put on low heat. At the same time take 3-4 small saucers and place them in the freezer.

Pour the contents of your overnight dish into pot and let simmer slowly until the sugar is dissolved. I put a lid on at this point to really get the flavors going. Stir occasionally to avoid the bottom sticking, especially if your pot is stainless steel! 

As soon as you see the sugar has completely dissolved, turn up the heat (uncover) and boil for 15 minutes; making sure you stir once in a while to avoid burning and keep skimming off the foamy surface that will occur.

You can take this time to sterilize your bottles. 

After 15 minutes you will see that your jam is more set and less watery but to check whether your jam is properly set or not, you need to take a saucer out of the freezer and place a teaspoon of jam on it. Wait 6 seconds and then push the jam with your finger; if it sets (is more solid and not watery) it is done. If it's not set, boil for another 5 minutes and test again.



As soon as you see the jam is ready, you can add your optional teaspoons of kirsch and ladle the jam into the clean, sterilized jars; making sure to do so whilst the jam is still boiling hot.

Shut lids and leave to cool.

Once opened, refrigerate.



Delicious! 




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